passionate.vegan.rambling

Vegan Éclairs, Check!

I did it! I did it! I did it! My second try at vegan éclairs was a success! I’m so excited about the results! Okay, so they don’t look that wonderful….they tasted aammaaazzing, though! And if I practise more, I’m sure I’ll get them looking pastry-case worthy in no time.

I decided to forego the pastry cream completely this time around and instead made a wonderful pumpkin mousse. (Husband and I were having them for our Thanksgiving dessert; so, I wanted them to have a festive filling.) The mousse was my favourite part; I ate the leftovers the next morning for breakfast…from the blender…with a giant spoon… It has a wonderful lightness to it from the silken tofu, stellar pumpkin flavour, and just a hint of sweetness and depth from the brown sugar and vanilla. The glaze is a really basic cinnamon glaze and it worked out incredibly with the pumpkin filling.

Éclairs with Pumpkin Mousse and Cinnamon Glaze

Éclairs:

-3/4 c. unbleached all-purpose flour

-1/4 c. cornstarch

-1/4 tsp. cream of tartar

-pinch of salt

-5 “eggs” (I used 5 tsp. replacer powder with a scant 1/2 c. water)

-c. soymilk

-3 tsp. sugar

-2 T. margarine (I used Earth Balance)

Preheat the oven to 400 degrees F.

Stir together the flour, cornstarch, cream of tartar, and salt.

Prep the eggs by beating vigorously until well incorporated and very smooth.

Mix the soymilk, sugar, and margarine together in a large saucepan. Bring to a rolling bubble over medium-high heat.

Reduce the heat to low and add the flour mixture all at once to the soymilk mixture, stirring with a wooden spoon. The mixture should come together quickly, pull away from the sides of the pan, and then clump.

Add the eggs, about a 1/3 at a time, while stirring. Each addition of egg should bring the pastry back together a little more. By the final addition, the pastry should be one smooth and glossy ball.

Carefully pipe the dough into logs on a baking sheet. Dab the tops with soymilk. Bake in the preheated oven for 10 minutes. Then reduce heat to 350 degrees F. and continue to bake for 10 minutes more. Turn off the oven and open the door a crack and let cool for 10 minutes. Remove from oven and cool completely on a rack.

Pumpkin Mousse:

-1/2 c. pumpkin

-1/2 pkg. vacuum-sealed silken tofu

-1/4 c. loose-packed dark brown sugar

-1/2 tsp. vanilla

-pinch of salt

-pinch of freshly grated nutmeg

Put all the ingredients in a blender and blend till smooth. Chill for at least 2 hours before using.

Cinnamon Glaze:

-c. sifted icing sugar

-2 tsp. cinnamon

-1-2 T. soymilk

Stir all the ingredients together till smooth. Start with 1 T. soymilk and add more as necessary to get glaze to dipping consistency.

Assembly:

Slice the cooled éclairs in half lengthwise. Scoop generous portions of pumpkin mousse into the centres of each éclair. I scooped out a little from the base of each éclair to have more room for filling. Dip the tops in the glaze to coat entirely. Place the tops back on the éclairs and allow to set for a few minutes before serving.